Have you been inspired to try egg white cocktails in our previous post? Read on to find out how to prepare egg white for your cocktails. Egg whites can be prepared a ‘la minute using a fresh whole egg but to me, this has some drawbacks. Granted, it is “fresh” (cos the egg might not be), but it is time consuming and the risk of getting some fat (bits of the yolk) and shells into the drink is higher.
No one likes shell bits in their cocktail and if yolk does get into the drink it becomes a little harder to whip it up into a foam. I prefer to prepare a bottle of egg white before hand so it becomes easier during service and if you are planning on pushing out a whole lot of whisky sours for a house party, this helps tremendously too.
Crack all the eggs into a large bowl, remove the egg yolks either using an empty drink bottle or in my case, just going in with your hands and using your fingers as a strainer. It is weirdly satisfying :PPP Do not throw the egg yolks away! It can be frozen in the freezer or even made into a crème patisserie which keeps well in the fridge for up to a week and is awesome drizzled on anything from strawberries to French toast.
Look at the bowl of egg white. Notice that it isn’t a homogeneous liquid and you can still see the strands of albumin present. This does not help in measuring out during mixing, I mean try measuring out 0.5 oz of eggwhite and a huge strand of inner albumin plops into your jigger, nuff said. Well, I have a better idea.
Homogenise the egg white mixture by using a hand blender pulsing it through the egg whites. Do not go full on the gas as this would whip your egg whites into a meringue. Just enough to break up all the strands and have a smooth liquid egg white mixture. Put it into a squeeze bottle and this would store well up to 3 days. All that trouble of cracking an egg in the middle of service and trying to get out the bits of shell gone! Boom!
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Cheers! Talk soon!